Cooking Instructions​Combine breadcrumbs, salt and old bay seasoning and set aside. Combine eggs and cream mix and set aside. Combine balsamic vinegar and honey and reduce in a small saucepan until it reaches syrupy consistency. Let cool. Heat sauté pan with grape seed oil. Dredge sea scallop in flour, shaking off excess. Dip one side of the sea scallop in egg mixture; then, press same side firmly into Japanese bread crumbs. Place in sauté pan over low flame breadcrumb-side down. Cook until golden brown, then turn over and finish cooking. (Approximately 2 minutes.) Repeat with all sea scallops.

To Plate:With slotted spoon, place salsa on the bottom of a plate and then place three of the scallops on top. Garnish with balsamic vinegar syrup and Enoki mushroom on top.